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new 16 year older here

post #1 of 15
Thread Starter 

hey, im new to the forum. iv got some good rubs that iv made up over the past year that are pretty good, just wondering what main ingredients you guys use in your rubs whether its for beef pork or poultry, dont matter to me


thanks guys



post #2 of 15


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

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post #3 of 15

Welcome to the forums Cam, I don't make my own rub but I would be interested in what you  have created.

post #4 of 15
Thread Starter 

well mine are pretty basic, salt, seasoning salt, sugar, paprika, cayenne pepper, chili powder, dry mustard, onion and garlic salt, garlic powder, smoked paprika, pepper, and tons of brown sugar for carmelization. thats about it, i have no idea what the ratios are i just eyeball it and taste it

post #5 of 15

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #6 of 15

I'm no wizard but your rub sounds pretty good except for the two kinds of paprika. I bet it all comes together very nicely.

post #7 of 15
Thread Starter 

its not bad..... its more smoked paprika than anything. its just got a sweeter smokier flavor to it that gives meat a more intense flavor. i forgot to add i sometimes throw in some coffee grinds in there

post #8 of 15

Why so many kinds of salt?

post #9 of 15
Thread Starter 

tastes good!

post #10 of 15

welcome1.gif   Glad to have you with us!


Jeff's rub is a good start. It's my go to rub.

post #11 of 15

Hi Cam,


I pretty much use Jeff's rub, then add to it or subtract according to taste or if I want to kick it up a notch or two.  I also use purchased rubs, but not very often. Since moving to the islands I found a small spice shop that carries some interesting rubs, including one called Java Booty Rub which also uses coffee.  I tend to change up the rubs a bit depending on what I'm smoking.  For chicken or turkey I mix some McCormick Grill Mates Montreal Chicken seasoning with a rub and love that combo.


I've also use Bad Byron's Butt Rubb - on brisket mostly tweaked with a bit more black pepper...but still prefer Jeff's recipe for ribs and butts.


Welcome to the forum!!!  Can't wait to see what you can share with Qview!  Post up where you're from...maybe there are others on here that are in your area and can share ideas, rubs, woods, etc.




Edited by jjwdiver - 7/2/11 at 3:51am
post #12 of 15
Thread Starter 

islands?? what islands? my mom is from the hawaiian islands and we go back each year

post #13 of 15

Welcome aboard.  You might want to check out this link:


You can navigate to that forum by clicking on the "forum" tab at the top of any page.


Good luck and good smoking.

post #14 of 15

US Virgin Islands - I'm on St. Thomas but was on St. John for a few months after moving from Minnesota

post #15 of 15

Welcome to the club. When I'm lost for a good rub I  use the search tool here to look up a dish I want to make and see what others here have used in their rub and try to duplicate it. Everythings been a hit so far.

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